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Wrong John Cruse?

John L. Cruse

Director of Guest Services

Mason General Hospital

HQ Phone:  (360) 426-1611

Direct Phone: (360) ***-****direct phone

Email: j***@***.com

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Mason General Hospital

901 Mountain View Dr.

Shelton, Washington,98584

United States

Company Description

Built in 1968, and located in Shelton, WA, Mason General Hospital has more than 100 physicians on the staff, in 19 specialties. Now with over 540 employees and 100 volunteers, the staff, physicians and physical plant are highly regarded throughout the state. M... more

Find other employees at this company (203)

Background Information

Employment History

Executive Chef

MGH&FC


Ex.Chef

Budd Bay Cafe Llc


Affiliations

MGHF

Board Member


Web References(23 Total References)


News Archives 2012

www.masongeneral.com [cached]

Candy Mattson, registered dietitian and certified diabetes educator for MGH&FC, will facilitate the program, and MGH&FC Executive Chef, John Cruse and his staff will prepare a delicious buffet lunch of salmon with a citrus glaze, roasted herb potatoes, green beans with slivered almonds, spinach salad, and a low-sugar dessert (an alternative entrée can be provided on advanced request).
Executive Chef John Cruse and staff - Laurie Jennings and Sandy Strandwold - are sitting in one the new "booths" that was added during the recent remodel of the Mason General Hospital cafeteria. "We are sorry for this temporary inconvenience," said John Cruse, executive chef. For more information you can reach Cruse at (360) 427-9570, or by email at jcruse@MasonGeneral.com.


News Archives 2011

www.masongeneral.com [cached]

MGH's Executive Chef, John Cruse and staff will prepare the following popular menu: salmon with a citrus glaze, roasted herb potatoes, green beans with slivered almonds, spinach salad, and dessert. (An alternative entrée can be available upon advance request.) The cost is $6 per person, and reservations must be made by Friday, October 14 by calling Michelle at (360) 426-1611, ext. 3301 (from Allyn (360) 275-8614 ext. 3301).


News Archives 2010

www.masongeneral.com [cached]

A salmon entrée will be prepared by MGH's Executive Chef, John Cruse, and staff, with a non-salmon entree available upon request.
Be part of the fun as John Cruse, executive chef at MGH demonstrates preparation of a delicious low sodium chicken stir-fry and shares, along with MGH dietitian and certified diabetes educator Candy Mattson, tips about healthy fats and cooking with alternative seasonings.


www.masongeneral.com

The two groups will also enjoy great food prepared by MGH&FC Executive Chef, John Cruse and his staff, as they prepare a delicious buffet lunch of salmon with a citrus glaze (chicken as an alternate), roasted herb potatoes, green beans with slivered almonds, spinach salad, and pumpkin pie.


Welcome to Mason General Hospital

www.masongeneral.com [cached]

A salmon entrée will be prepared by MGH's Executive Chef, John Cruse, and staff, with a non-salmon entree available upon request.
Be part of the fun as John Cruse, executive chef at MGH demonstrates preparation of a delicious low sodium chicken stir-fry and shares, along with MGH dietitian and certified diabetes educator Candy Mattson, tips about healthy fats and cooking with alternative seasonings. The highly renowned and acclaimed Dietary Department at Mason General Hospital & Family of Clinics, under the direction of Executive Chef, John Cruse, is making a transition to more environmentally-friendly "green" products. "We plan to expand our vendors over time," said Cruse. "We are committed to making this hospital as healthy and green as it can possibly be. According to Cruse, the next step is to create a hospital-wide recycling program for canned and plastic goods and the composting of food waste.


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